Survival of Salmonella and Shiga toxin–producing Escherichia coli during tempering of wheat berries

Jung, Jiin; Harris, Linda J.

doi:10.1016/j.foodcont.2022.109343

Cited by 5 publications

(2 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The presence of Salmonella in wheat flour and its derivatives poses a serious health risk to consumers, and contaminated wheat flour has been linked to foodborne outbreaks and flour recalls (FDA, 2023b; Jung & Harris, 2023; Lauer et al, 2021). Due to all these reasons, managing Salmonella in wheat flour and preventing it from reaching the finished food product is a significant challenge for all food manufacturers (Finn et al, 2013; Michael et al, 2022; Unger et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar Salmonella inoculum in pizza dough

Singh,

Conor,

Ramesh

et al. 2024

Journal of Food Safety

View full text Add to dashboard Cite

The objective of this study was to validate a simulated commercial baking process for traditional crust pepperoni pizza to inactivate Salmonella when contamination was introduced through inoculated flour and pepperoni slices. The unbleached flour and pepperoni slices were inoculated (separate studies) with a 3‐serovar Salmonella cocktail and dried back to their respective pre‐inoculation water activity level to achieve 6.14 and 6.84 log CFU/g, respectively. The inoculated traditional crust pizza was baked at 260°C (500 °F) for 12 min followed by 15 min of ambient cooling. In both cases, a >6 log CFU/g reduction in Salmonella population was achieved by the first 8 min of baking. The pH (5.23–5.25) and water activity (0.958 ± 0.001–0.938 ± 0.005) of the pizza in this study did not change significantly. The D‐values of 3‐serovar Salmonella cocktail in traditional crust pepperoni pizza dough were 23.2 ± 1.82, 7.50 ± 0.32, and 2.0 ± 0.15 min at 56°C, 59°C, and 62°C, respectively, with a z‐value of 5.7°C. The study validated that traditional crust pepperoni pizzas when baked at 260°C (500 °F) for at least 12 min will reduce Salmonella populations by ≥5 log CFU/g if prebaking contamination occurs via flour and/ or pepperoni.

show abstract

Section: Introductionmentioning

confidence: 99%

Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar Salmonella inoculum in pizza dough

Singh,

Conor,

Ramesh

et al. 2024

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…Wheat flours have been increasingly implicated in severe foodborne illness outbreaks and food recalls (Forghani et al, 2020). In the past few years, at least eight foodborne illness outbreaks linked to the consumption of contaminated wheat flour or its products have been identified in the United States and Canada alone; these events have also led to several recalls, wherein the presence of pathogens such as Shiga toxin‐producing Escherichia coli (STEC) and Salmonella has been cited as the cause of the recall (Jung & Harris, 2022). The recently reported outbreak was in 2018 in a popular cereal brand involving Salmonella Mbandaka, which led to 135 cases of infection, with 34 people being hospitalized (Centers for Disease Control and Prevention, 2022).…”

Section: Introductionmentioning

confidence: 99%

Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality

Doddabematti Prakash,

Rivera,

Siliveru

2023

Cereal Chem

View full text Add to dashboard Cite

Background and ObjectivesIn the last decade, the incidence of foodborne illness outbreaks and recalls connected with wheat flour and flour‐based goods infected with enteric bacteria such as Salmonella has grown. This study investigated the activity of sodium bisulfate (SBS) as an antibacterial agent against four different serovars of Salmonella enterica.FindingsThe dose‐dependent, anti‐Salmonella concentration of SBS revealed a minimum inhibitory activity (MIC) of 0.32%. At this concentration, SBS induced the production of reactive oxygen species (ROS) demonstrating that lysis of bacterial cells has occurred. SBS tempering (1.5% SBS, w/v) reduced wheat Salmonella load by 4.3 log CFU/g after 24h of tempering. Additionally, tempering at 0% (control) and 1.5% SBS (17% moisture, 24 h) showed similar (p > 0.05) flour functionality (rheology and composition) and baking characteristics (volume, texture, and crumb structure).ConclusionThese results suggest that SBS is a viable antibacterial tempering agent to reduce Salmonella contamination in wheat before milling.Significance and noveltyAcidic water tempering, as opposed to the traditional water tempering method, may result in milled products with improved microbiological quality.This article is protected by copyright. All rights reserved.

show abstract

Effects of tempering with phosphoric acid and potassium carbonate solutions on microbial load of wheat flour streams and quality properties of flour

Yang

Guo

Zhu

2023

Journal of Cereal Science

View full text Add to dashboard Cite

Survival of Salmonella and Shiga toxin–producing Escherichia coli during tempering of wheat berries

Cited by 5 publications

References 42 publications

Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar Salmonella inoculum in pizza dough

Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar Salmonella inoculum in pizza dough

Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality

Effects of tempering with phosphoric acid and potassium carbonate solutions on microbial load of wheat flour streams and quality properties of flour

Contact Info

Product

Resources

About